Mushroom Arancini & Truffle Dip

1: First, make sure the risotto is nice & cooled.

2: Pour the breadcrumbs, flour & oat milk into separate shallow bowls.

3: Chop the vegan cheese into small 1cm pieces.

4: Season the breadcrumbs & flour with salt + pepper.

5: Take a small amount of risotto, place a piece of cheese inside, then roll into a golf ball size.

6: Get the vegetable oil up to temperature on a medium-low heat.

7: Fry the Arancini until golden crisp on all sides (8-10 minutes, turning when necessary).

8: For the truffle dip, mix mayo, minced garlic, chopped parsley, a squeeze of lemon juice & a swirl of truffle oil. Season with salt & pepper.

9: Drain excess oil off the Arancini, then serve on a plate with the truffle dip. Enjoy!